|Lemon||1 Medium, grated|
|Lemon juice||4 Tablespoon|
|Golden raisins||1 Cup (16 tbs)|
|Muscat raisins||1 Cup (16 tbs)|
|Cognac||1 Cup (16 tbs)|
|Challah/Egg bread||3 Cup (48 tbs), crusts removed, cut into 1/2-inch squares|
|Whipping cream||3 Cup (48 tbs)|
|Vanilla bean||1 Medium (2 inch long)|
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1 Tablespoon (For lemon sauce)|
|Salt||1 Teaspoon (For lemon sauce)|
|Hot water||1 Cup (16 tbs) (For lemon sauce)|
|Unsalted butter||3 Tablespoon (For lemon sauce)|
|Lemon rind||3 Teaspoon, grated (For lemon sauce)|
|Italian bread||3 Cup (48 tbs), crusts removed, cut into 1/2-inch squares (For lemon sauce)|
1.Soak raisins in cognac with lemon rind overnight and drain.
2.Take a 2 quart covered metal pudding mold, grease with butter and sprinkle sugar. The inside lid should also be greased and coated with sugar.
3. Layer the bread alternately with the plumped raisins in the mold.
4.Heat the cream with the vanilla bean. Cool slightly. Remove vanilla bean to split it open and scrape the seeds into the cream.
5.Beat the eggs with the sugar until light and fluffy , slowly pour in the cream and the nutmeg.
6.Pour the mixture over the bread.
7.Close to secure the lid and steam for 1 hour on a rack in a covered kettle with enough water to come 2/3 up the side of the mold. The water should simmer gently.
8.For the sauce mix sugar, cornstarch, and salt in top of double boiler.
9.Add hot water and cook for 3 to 5 minutes until thick.
10.Add the butter, lemon juice, and rind and continue cooking till the time its smooth.
11.Unmold warm pudding onto a serving plate and serve with a bowl of lemon sauce.